I use the juice from a can of crushed pineapple then I add some of the crushed pineapple. This makes a wonderful textured frosting that EVERYONE will love! I've used this recipe for years but this is the first time seeing it on Allrecipes.
I use the juice from a can of crushed pineapple then I add some of the crushed pineapple. This makes a wonderful textured frosting that EVERYONE will love! I've used this recipe for years but this is the first time seeing it on Allrecipes.
I made a 13 x 9 cake & knew as written it would be too much frosting so halved it. it came out nicely a bit thicker than a glaze but not one that could be swirled either. Which was fine w/me. The only change I did was add a few drops of lemon extract to "brighten" the flavor. I used it on a carrot cake to which I had added crushed pineapple. Very tasty together.
I added the lemon extract Candy Lady thanks for adding that to the reviews (I was going to do that anyway lol). I frosted the top of a lemon pound cake and it was awesome. I like the consistency of this frosting it doesn't run yet it is firm enough for spreading. I will definitely use this again with and without the pineapple juice. In my opinion it's the right amount of each ingredient for what I was looking for of course. Thanks Candy Lady after searching hours for a frosting I finally found something right for me.
For every pineapple lover out there.....this is THE recipe. However I did only add 2 C. powdered sugar along with 1/2 a can crushed pineapple (drained) and about 2-3 TBS. of the juice. This is THE BEST EVER and I could have gotten a spoon and just pigged out! Even better? Coconut all over the cake....TRULY tropical. THANKS for this simple yet so so yummy recipe. by the way mine went on a smaller baked yellow cake with pineapple juice substituted for the water called for
Oh good lord yes! Make sure you sift! And decorate with tidbits!
I forgot to add the 1 tsp lemon extract to this frosting
Pretty good but very runny. The pineapple is subtle in this recipe. I would use it as a glaze (maybe a Jamaica Cake?) but definitely would not try to frost cupcakes with it again.
This couldn't be simpler. I even screwed up and added the pineapple juice last (rushing) and it still turned out great. I did NOT add lemon extract as suggested in the reviews. The pineapple flavor came through nicely without it. I halved the recipe and used this on Zucchini Cake II by Joan. Thanks for a simply delicious recipe!
Yummy! Doubled the pineapple juice! Very faint flavor!
